With this saffron and shallot risotto recipe, each grain is coated in a buttery olive oil mixture until it becomes translucent. This opens the lovely white grains up to soak in all that amazing saffron, wine, and other flavors that make this dish simply irresistible.

About the Author

Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.

12ingredients

4servings

Cooking time

30 min

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Ingredients

0/12 ingredients

3½ cups chicken stock

1 tablespoon olive oil

1 large shallot (diced)

½ teaspoon kosher salt

½ teaspoon lemon pepper

1 cup arborio rice

1 cup dry white wine

¼ teaspoon saffron threads

1 tablespoon unsalted butter

⅓ cup freshly grated parmesan

2 tablespoons roughly chopped flat-leaf parsley

shaved parmesan for garnish

F.N.SharpNo ratings yet30 min30 min

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Directions

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In a medium saucepan bring the chicken stock to a gentle simmer over medium heat. Reduce heat to medium-low.

Heat olive oil over medium heat in a medium Dutch oven. Add shallot, and season with salt and pepper. Sauté until softened, about 3 minutes.

Add the rice to the pan and stir for 2 minutes, or until translucent.

Pour in the wine and stir well. Bring to a light simmer.

Add the saffron and stir until most of the wine is absorbed, about 3-5 minutes.

Stir in two ladles of the heated chicken broth and stir well until mostly absorbed.

Add more stock by the ladleful, stirring well until mostly absorbed. Repeat until the stock is gone.

When the risotto is al dente and still somewhat loose, turn the heat off.